Amish Friendship Bread Starter

With the start of the month coming up, this is the ideal time to think about making this starter, as using Day 1 on the first of the month, Day 2 on the second and so on, saves a bit of extra thinking as to where you are on the plan.


1 cup sugar

1 cup milk

1 cup all-purpose flour


Combine the ingredients with a non-metallic spoon in a large, deep glass or plastic container. Cover lightly. If the container has a lid, leave it slightly ajar or place a piece of cheesecloth over the container and secure with a rubberband. Store at room temperature.

Stir every day for 17 days.

On day 18 do nothing.

On days 19, 20 and 21 stir.

On day 22, stir and add 1cup of flour, 1 cup sugar and 1 cup milk. Stir again.

On days 23, 24, 25, and 26 stir.

On day 27 add 1 cup of flour, 1 cup of sugar, and 1 cup of milk. Stir. You should now have about 4 cups of starter. Give 2 friends each 1 cup and keep 2 cups for yourself. Use 1 of the two cups in the Amish Friendship Bread recipe and use the other to keep the starter going.

When you give the starter away include these instructions:

Keeping a starter going:

Do not refrigerate and do not use a metal spoon when stirring the starter.

On day 1 (the day you receive the starter), do nothing.

On days 2, 3 and 4 stir.

On day 5 stir in 1 cup flour, 1 cup sugar, and cup milk.

Pour mixture into large glass mixing bowl; cover lightly. The mixture will rise.

On days 6, 7, 8, and 9 stir.

On day 10 stir in 1 cup flour, 1 cup sugar, and 1 cup milk. Stir.Give 2 friends each 1 cup. Keep for yourself 1 cup to make Friendship Bread and one cup to keep the starter going.

Amish Friendship Bread

1 cup starter

2/3 cup vegetable oil

2 cups plain flour

1 cup sugar

3 eggs

1 1/2tsp baking powder

1-1 1/2 tsp. cinnamon

1/2 tsp. vanilla extract

1/2tsp salt

1/2 tsp. baking soda

Your choice of raisins, chocolate chips, nuts, seeds, apples, dates etc.

Combine all ingredients and mix well. Place the mixture in a well greased and sugared 9x5x3 inch loaf tin.

Bake at 180deg C or 350deg F for 45-50 minutes.

Cool for 10 minutes before removing from tin.


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